Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies.
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| Title: | Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. |
|---|---|
| Authors: | House, James D.1,2,3,4 (AUTHOR) james.house@umanitoba.ca, Hill, Kristen1 (AUTHOR), Neufeld, Jason1 (AUTHOR), Franczyk, Adam1 (AUTHOR), Nosworthy, Matthew G.1 (AUTHOR) |
| Source: | Food Science & Nutrition. Sep2019, Vol. 7 Issue 9, p2932-2938. 7p. |
| Subject Terms: | Almond, Amino acid analysis, Proteins, Amino acids |
| Geographic Terms: | Monterey (Calif.) |
| Abstract: | Almonds (Prunus dulcis), such as all nuts, are positioned within the protein foods grouping within the current U.S. Dietary Guidelines. The ability to make claims related to the protein content of almonds, within the United States, requires substantiation via the use of the Protein Digestibility‐Corrected Amino Acid Score (PDCAAS). The present study was designed to provide current estimates of PDCAAS, using both in vivo and in vitro assays, of key almond varietals from the 2017 California harvest. Additionally, historical protein and amino acid composition data on 73 separate analyses, performed from 2000 to 2014, were analyzed. Amino acid analysis confirmed lysine as the first‐limiting amino acid, generating amino acid scores of 0.53, 0.52, 0.49, and 0.56 for Butte, Independence, Monterey, and Nonpareil varietals, respectively. True fecal protein digestibility coefficients ranged from 85.7% to 89.9% yielding PDCAAS values of 44.3–47.8, being highest for Nonpareil. Similar, albeit lower, results were obtained from the in vitro assessment protocol. Analysis of the historical data again positioned lysine as the limiting amino acid and yielded information on the natural variability present within the protein and amino acid profiles of almonds. Comparison of the 2017 AA profile, averaged across almond varietals, to the historical data provided strong evidence of persistence of amino acid composition and indices of protein quality over time. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
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| Items | – Name: Title Label: Title Group: Ti Data: Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22House%2C+James+D%2E%22">House, James D.</searchLink><relatesTo>1,2,3,4</relatesTo> (AUTHOR)<i> james.house@umanitoba.ca</i><br /><searchLink fieldCode="AR" term="%22Hill%2C+Kristen%22">Hill, Kristen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Neufeld%2C+Jason%22">Neufeld, Jason</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Franczyk%2C+Adam%22">Franczyk, Adam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nosworthy%2C+Matthew+G%2E%22">Nosworthy, Matthew G.</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Sep2019, Vol. 7 Issue 9, p2932-2938. 7p. – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Almond%22">Almond</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acid+analysis%22">Amino acid analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Proteins%22">Proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Monterey+%28Calif%2E%29%22">Monterey (Calif.)</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Almonds (Prunus dulcis), such as all nuts, are positioned within the protein foods grouping within the current U.S. Dietary Guidelines. The ability to make claims related to the protein content of almonds, within the United States, requires substantiation via the use of the Protein Digestibility‐Corrected Amino Acid Score (PDCAAS). The present study was designed to provide current estimates of PDCAAS, using both in vivo and in vitro assays, of key almond varietals from the 2017 California harvest. Additionally, historical protein and amino acid composition data on 73 separate analyses, performed from 2000 to 2014, were analyzed. Amino acid analysis confirmed lysine as the first‐limiting amino acid, generating amino acid scores of 0.53, 0.52, 0.49, and 0.56 for Butte, Independence, Monterey, and Nonpareil varietals, respectively. True fecal protein digestibility coefficients ranged from 85.7% to 89.9% yielding PDCAAS values of 44.3–47.8, being highest for Nonpareil. Similar, albeit lower, results were obtained from the in vitro assessment protocol. Analysis of the historical data again positioned lysine as the limiting amino acid and yielded information on the natural variability present within the protein and amino acid profiles of almonds. Comparison of the 2017 AA profile, averaged across almond varietals, to the historical data provided strong evidence of persistence of amino acid composition and indices of protein quality over time. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1002/fsn3.1146 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 2932 Subjects: – SubjectFull: Almond Type: general – SubjectFull: Amino acid analysis Type: general – SubjectFull: Proteins Type: general – SubjectFull: Amino acids Type: general – SubjectFull: Monterey (Calif.) Type: general Titles: – TitleFull: Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: House, James D. – PersonEntity: Name: NameFull: Hill, Kristen – PersonEntity: Name: NameFull: Neufeld, Jason – PersonEntity: Name: NameFull: Franczyk, Adam – PersonEntity: Name: NameFull: Nosworthy, Matthew G. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 20487177 Numbering: – Type: volume Value: 7 – Type: issue Value: 9 Titles: – TitleFull: Food Science & Nutrition Type: main |
| ResultId | 1 |
